Pressure Cooker Gingered Apple Pudding

Generously butter a 5-coup souffle dish or suitable alternative. Set aside.

Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice lengthwise to create a strip for moving the pudding to and from the cooker. Set aside.

In a food processor, combined the softened butter and bread crumbs. Transfer to a souffle dish and stir in the grated apples. Set aside.

In the food processor, blend together the milk, eggs, molasses, brown sugar, sour cream, cinnamon, and salt.

Pour the liquid and walnuts (if using) over the bread crumbs and apples, and gently stir to blend. Cover the souffle dish with aluminum foil so that the foil fits tightly around the sides, leaving some room on top for the pudding to expand.

Set a trivet or steaming rack on the bottom of the cooker. Center the pudding on the foil strip and lower it into the cooker. Pour in enough water to reach one third up the sides of the pudding dish.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 15 minutes. Let the pressure drop naturally or use the quick release method. remove the lid, tilting it away from you to allow any excess steam to escape.

Let the pudding cool for a few minutes before removing it from the cooker with the aid of the foil strip. If not serving the pudding immediately, cut a few slits in the foil top and let it remain warm in the cooker, placing the lid ajar, for up to one hour.

To serve, scoop out the pudding with a large spoon.

NOTE: Crumbs should be slightly, but not bone dry. A hearty mixed grain loaf makes delicious crumbs.

Recipe Source: "Cooking Under Pressure" by Lorna J. Sass